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All Journal Jurnal Pengabdian Papua Journal of Food Security and Agroindustry Bakti Hayati
Jeirel Wattilete
Universitas Cenderawasih
Agriculture, Biological Sciences & Forestry Humanities Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Medicine & Pharmacology Social Sciences Other

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Pemberdayaan Perempuan Melalui Pelatihan Olahan Kakao: Sebuah Program Pengabdian Berbasis Komunitas Yulindra Margaretha Numberi; Nurlita Dianingsih; Erlies P. Ramandey; Jeirel Wattilete; Raini Panjaitan; Chlia Riery G Skavanny; Mariza Ira Suabey
JURNAL PENGABDIAN PAPUA Vol 9 No 3 (2025)
Publisher : LPPM Uncen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/jpp.v9i3.5023

Abstract

Local cocoa offers substantial value-addition opportunities for women-led microenterprises, yet gaps in processing skills, basic business practices, and market access constrain outcomes. This community service program empowered a women’s fellowship through structured, participatory training on cocoa-based product development. Objectives were to strengthen technical competencies for two ready-to-consume products (chocolate drink and chocolate jam), introduce basic business management (cash records, cost of goods sold/COGS, pricing), and build entry-level digital marketing and branding skills. Methods combined a community-based participatory approach (coordination, needs assessment, material preparation) with sequential sessions orientation, lecture discussion, hands-on practice, reflection and mixed-method evaluation (pre/post Likert survey and rubric-based observation). Ten participants completed the training. Results show participants replicated both products with more consistent quality, applied hygienic handling (heating/sterilization), and prepared simple business documents (cash ledger, COGS). Foundational brand assets (product name, basic label, initial promotional content) supported early commercialization, while collaborative work routines and peer champions emerged to sustain production. In conclusion, the intervention effectively enhanced technical, managerial, and promotional readiness and offers a practical model for community-based microenterprises that add value to local cocoa resources. 
Pelatihan Pembuatan Gluten-Free Brownies Berbasis Tepung Pisang Kepok Sebagai Inovasi Produk Wirausaha bagi Perempuan Usia Produktif di Kota Jayapura Nurlita Dianingsih; Ika P. Palimbunga; Baiq A. Tartillah; Raini Panjaitan; Erlies P. Ramandey; Jeirel Wattilete; Mika Barasulele
Bakti Hayati: Jurnal Pengabdian Indonesia Vol. 5 No. 1 (2026)
Publisher : Jurusan Biologi FMIPA Universitas Cenderawasih

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/bhjpi.v5i1.5568

Abstract

Banana is one of local commodities widely available in Jayapura City. However, its utilization remains limited and has not been optimally developed into value-added food products. This community service activity aimed to improve the knowledge and skills of productive-age women in processing kepok banana flour into gluten-free brownies as an innovative home-scale business product. The activity was conducted in March 2024 at Rumah BUMN BRI, Jayapura City, and involved approximately 15 female participants, including housewives and adult women with senior high school educational backgrounds who were interested in entrepreneurship but had not yet developed a specific business product. The training consisted of an introduction to banana as a local raw material, explanation of banana flour processing, discussion of business opportunities, and hands-on practice in making brownies using 100% kepok banana flour without wheat flour. Banana flour was prepared before the activity to shorten the training time, while the processing steps were explained in detail to the participants. Evaluation was conducted using pre-test, post-test, and participant satisfaction surveys. The activity produced gluten-free banana flour brownies with various toppings, and participants were actively involved in the preparation, mixing, baking, cutting, and product evaluation processes. Overall, the training improved participants’ understanding and practical skills in utilizing local commodities and introduced banana flour brownies as a potential value-added product for women’s entrepreneurship in Jayapura
Edukasi dan Pelatihan Pemanfaatan Pewarna Alami untuk Peningkatan Kualitas Produk Pangan di Kawasan Ekowisata Isyo Hills, Rhepang Muaif, Kabupaten Jayapura Vita Purnamasari; Lisye I. Zebua; Henderina J. Keiluhu; Evie L. Warikar; Fawuni G.A.G. Rumbrawer; Raini Panjaitan; Jeirel Wattilete; Selina A. Mansawan; Seramina R.T. Sawegu
Bakti Hayati: Jurnal Pengabdian Indonesia Vol. 5 No. 1 (2026)
Publisher : Jurusan Biologi FMIPA Universitas Cenderawasih

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/bhjpi.v5i1.5600

Abstract

The Isyo Hill’s Bird Watching Ecotourism Area in Rhepang Muaif Village, Nimbokrang District, Jayapura Regency is a tourist destination that welcomes visitors from various countries, with food and beverage services provided by local culinary groups. The main challenge in culinary presentation is creating dishes that are not only delicious but also visually appealing. The use of natural colorants is a safe and health-beneficial alternative to synthetic dyes. The local community is already familiar with several natural color sources such as kesumba keling fruit (Bixa orellana), turmeric (Curcuma longa), and teak leaves (Tectona grandis), and has the potential to develop additional natural color sources, such as butterfly pea flowers (Clitoria ternatea). This community service initiative aims to enhance the community’s knowledge and skills in utilizing natural colorants in food and beverages. The implementation method consists of three stages: outreach, discussion through a Focus Group Discussion (FGD), and practical training. The results of the activity demonstrate an increase in participants’ understanding and ability to apply natural colorants, as evidenced by processed products such as steamed sponge cake and sliced nagasari using butterfly pea flower colorant, as well as beverages made from butterfly pea flower extract. Additionally, a guidebook containing information on natural colorants and processed food recipes was compiled as an output of the activity. This initiative is expected to support the enhancement of the quality of healthy, appealing, and value-added local culinary offerings for the ecotourism sector at Isyo Hill’s. 
Shelf-Life Prediction of Fermented Cassava Dodol Using the Accelerated Shelf-Life Testing Approach Raini Panjaitan; Erlies Patricia Ramandey; Jhon Marthali Simamora; Baiq Amarwati Tartillah; Jeirel Wattilete; Nurlita Dianingsih; Nadwi Lestari
Journal of Food Security and Agroindustry Vol. 4 No. 2 (2026): JUNE
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/jfsa.v4i2.1002

Abstract

Fermented cassava dodol is a semi-moist food product that is susceptible to quality changes during storage due to increased moisture content and various deterioration reactions. This study aimed to estimate the shelf life of fermented cassava dodol using the Accelerated Shelf-Life Testing (ASLT) method with a critical moisture content approach and moisture sorption isotherm curve. The research stages included the determination of initial moisture content, critical moisture content, and equilibrium moisture content, as well as sorption isotherm modeling using the Chen-Clayton, Henderson, Halsey, Caurie, and Oswin models. Critical moisture content was determined based on the acceptance level of semi-trained panelists regarding product appearance during storage at a relative humidity (RH) of 76%. The results showed that the initial moisture content and critical moisture content of the product were 0.2205 and 0.2427 g H₂O/g solids, respectively. The obtained moisture sorption isotherm curve exhibited a Type II sigmoid pattern. Based on the evaluation of the Mean Relative Deviation (MRD) value, the Henderson model provided the best fit, with an MRD value of 3.7. Shelf-life calculation using the Labuza equation resulted in an estimated shelf life of 64.07 days, or approximately two months, under room temperature conditions. The information obtained from this study can be used as a basis for shelf-life determination, packaging selection, and management of storage and distribution systems to maintain product quality during the marketing period.
Co-Authors Baiq A. Tartillah Baiq Amarwati Tartillah Chlia Riery G Skavanny Erlies P. Ramandey Erlies Patricia Ramandey Evie L. Warikar Fawuni G.A.G. Rumbrawer Henderina J. Keiluhu Ika P. Palimbunga Jhon Marthali Simamora Lisye I. Zebua Mariza Ira Suabey Mika Barasulele Nadwi Lestari Nurlita Dianingsih Raini Panjaitan Selina A. Mansawan Seramina R.T. Sawegu Vita Purnamasari Yulindra Margaretha Numberi